| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Vegetarian |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Milk |
| 1/2 |
c |
Sour cream |
| 1/4 |
c |
Quick-cooking grits; uncooked |
| 1/2 |
c |
Shredded Monterey jack cheese |
| 1/2 |
ts |
Hot sauce |
| 3 |
lg |
Eggs; separated |
| 3 |
|
Egg whites |
|
|
Tomato roses; for garnish |
| 1 |
pk |
(10 oz.) frozen chopped spinach |
| 2 |
tb |
Butter or margarine |
| 2 |
c |
Diced fresh mushrooms |
| 1/2 |
c |
Finely chopped onion |
| 2 |
|
Cloves garlic; minced |
| 1/3 |
c |
Sour cream |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
SPINACH MUSHROOM FILLING
Coat a 15x10 inch jellyroll pan with cooking spray. Line pan with wax
paper, allowing paper to extend beyond edges of the pan. Coat wax paper
with cooking spray and set aside.
Bring milk to a boil in a large saucepan. Stir in sour cream and grits
(mixture will look curdled). Cover, reduce heat, and simmer 5 minutes or
until thickened. Remove from heat, and stir in cheese and hot sauce.
Beat 3 3gg yolks until thick and pale. Stir about one-fourth of hot mixture
into yolks. Stir into remaining hot mixture.
Beat 6 egg whites at high speed with an electric mixer until stiff peaks
form. Fold one third of egg whites into grits mixture; gently fold in
remaining egg whites. Pour into prepared pan.
Bake at 350 for 15-20 minutes or until puffed and lightly browned. Loosen
edges of souffle with a metal spatula. Turn souffle out onto a double layer
of wax paper. Carefully peel off top layer of wax paper.
Spread Spinach-Mushroom Filling immediately over warm souffle'. Starting
with long side and using wax paper for support, roll up souffle', jelly
roll fashion. Serve immediately. Garnish, if desired. Makes 8 servings.
Spinach-Mushroom Filling:
Cook spinach according to package directions; drain. Press between paper
towels to remove excess moisture.
Melt butter in a large suacepan over medium-high heat. Add mushrooms,
onion, and garlic; saute' until tender. Stir in spinach, sour cream, thyme,
and pepper. Cook over low heat, stirring constantly, until thoroughly
heated (do not boil). Makes 1 3/4 cup.
Recipe by: America's Best Recipes
Posted to MC-Recipe Digest V1 #996 by L979 <L979@aol.com> on Jan 8, 1998
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